This Socarrat tuile cone filled with freshly cooked paella rice ABSOLUTELY is one of the best dishes that I’ve created for this month… I could eat it anytime, it looks amazing and also fun, resembling an ice-cream cone somehow, but more for the savoury guys out there. I can also see it on a restaurant menu and as a snack sold at the famous Barcelona food market (Mercado de La Boqueria).

But first, let’s learn how to make those Paella rice tuiles.

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The technique is actually very easy. And, if you have already cooked rice, it will take you around 30 min of mostly passive baking to make a whole bunch of them. I’ve already tried to make a socarrat tuile for my previous Paella video and I failed miserably there.

But this time, I got it just right! So make sure you watch the full video until the end (BELOW), to learn how to make Paella Socarrat tuiles.

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*Cone shape was inspired by Thomas Keller’s French Laundry famous Salmon Cornets.

If you want to learn other cool culinary techniques, click HERE.

You can also see more of my video recipes HERE.